| 宰后成熟过程中猪肉色泽变化研究 |
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| 引用本文： | 杨霞,王鸥,冯媛媛,任慧,张志胜. 宰后成熟过程中猪肉色泽变化研究[J]. 食品工业, 2012, 0(4): 96-98 |
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| 作者姓名： | 杨霞 王鸥 冯媛媛 任慧 张志胜 |
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| 作者单位： | 河北农业大学食品科技学院;中国农业大学食品科学与营养工程学院 |
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| 摘 要： | 研究了正常未注水猪肉和注水猪肉在室温(25℃)和冷藏(4℃)条件下色泽(L*、a*、b*、ΔE*)的变化,在宰后成熟过程中(0,12,24,36,48,60,72 h)进行测定。结果表明:在试验时间范围内,正常肉和注水肉在室温和冷藏下L*值均下降(p<0.01);未注水肉红度值(a*)变化不明显,注水肉显著升高(p<0.05);未注水肉黄度值(b*)先上升后下降(p<0.01),而注水肉黄度值(b*)上升(p<0.01);ΔE*值无论注水与否室温下差异显著,冷藏不显著。
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| 关 键 词： | 猪肉色泽 注水 室温 冷藏 |
The Change of Pork Colour during the Process of Aging Time |
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| Yang Xia,Wang Ou,Feng Yuan-yuan,Ren Hui,Zhang Zhi-sheng. The Change of Pork Colour during the Process of Aging Time[J]. The Food Industry, 2012, 0(4): 96-98 |
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| Authors: | Yang Xia Wang Ou Feng Yuan-yuan Ren Hui Zhang Zhi-sheng |
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| Affiliation: | 1*1.College of Food Science and Technology,Agriculture University of Hebei(Baoding 071001);2.College of Food Science and Nutritional Engineering,China Agricultural University(Beijing 100083) |
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| Abstract: | The variation of color and luster(L*、a*、b*、ΔE*) for pork had been detected.The experiment was conducted in the subsequent display(0,12,24,36,48,60,72 h) at room temperature(25 ℃) and refrigeration(4 ℃),pork injected with water and pork not have been used.And the results showed that,in the range of test time,the L* value decreased(p<0.01) for both two kinds of pork and temperature,the a* value did not change significantly,but for pork injected with water it increased significantly(p<0.05),the b* value declined after increased(p<0.01) for no water injection,water injection pork increased(p<0.01),ΔE* value was not marked whether water injection or not at refrigeration,but notable at room temperature. |
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| Keywords: | pork colour and luster water injection room temperature refrigeration |
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